Shrimp With Peas & Carrots Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
4 1/2 cup: Water,
1 1/2 lbs: Unpeeled medium-size fresh shrimp,
1 package: Vermicelli, uncooked, 12-oz
1 1/2 cup: Green onions, chopped
1 1/2 cup: Frozen English peas and carrots, thawed
1 cup: Chopped dill pickle,
1/4 cup: Minced fresh parsley,
3 large: Hard-cooked eggs, chopped
1 Jar: diced pimento, (8-oz), drained
1 small: Green pepper, chopped
1 Carton: , (8-oz) Sour Cream
1 cup: Mayonnaise or salad dressing,
1/4 cup: Lemon juice,
2 tbsp: Prepared mustard,
1 tsp: Celery seeds,
1 tsp: Salt,
1/4 tsp: Pepper,
Leaf lettuce,
Directions:
Bring water to a boil; add shrimp, and cook 3 to 5 minutes or until
shrimp turn pink. Drain well; rinse with cold water. Chill. Peel and
devein shrimp.
Break vermicelli into 3-inch pieces. Cook according to directions;
drain. Place in a large bowl. Stir in shrimp, green onions, and next 6
ingredients; set aside.
Combine sour cream and next 6 ingredients. Pour over shrimp mixture;
toss gently. Cover and chill. Transfer in a lettuce-lined platter.
Source from luhu.jp
shrimp turn pink. Drain well; rinse with cold water. Chill. Peel and
devein shrimp.
Break vermicelli into 3-inch pieces. Cook according to directions;
drain. Place in a large bowl. Stir in shrimp, green onions, and next 6
ingredients; set aside.
Combine sour cream and next 6 ingredients. Pour over shrimp mixture;
toss gently. Cover and chill. Transfer in a lettuce-lined platter.
Source from luhu.jp